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–+ servings
Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces - I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
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